Lemon Blueberry Crumb Bars

Blueberry Bliss
Lemon Blueberry Crumb Bars 

Cook's Notes: A crisp, buttery cookie-like crumb crust sandwiched between a sweet, fresh juicy blueberry filling. Add a cup of coffee or tea and you'll be in berry bliss.
Recipe adapted from cookingclassy.com

Ingredients:
For the Crumb

• 3 cups all-purpose flour
• 1 /2 cup granulated sugar
• 1/2 cup brown sugar
• 1 teaspoon baking powder
• 2 teaspoon Saigon cinnamon
• ¼ teaspoon salt
• 1 cup cold butter, cut into small cubes
• 1 large egg
• 1-1/2 teaspoons vanilla

For the Blueberry Filling

• 4 cups fresh blueberries, at room temperature
• ½ cup granulated sugar
• 3 teaspoons cornstarch
• Juice of one lemon (about 3 tablespoons)
• 1 teaspoon Saigon cinnamon.

Directions:

• Preheat oven to 375 degrees. Butter a 13 by 9-inch baking dish (also line with parchment paper and butter parchment so you can lift them out easier), set aside.
• In a large mixing bowl whisk together flour, 1/2 cup granulated sugar, 1/2 cup brown sugar, baking powder and salt.
• In a small mixing bowl, whisk together egg and vanilla until combined.
• Add egg mixture and cold butter cubes to flour mixture and using a fork or a pastry cutter, cut mixture together until it resembles coarse crumbs. Shortcut using a food processor, pulse a few times for coarse crumbs. .
• Press 1/2 of the mixture evenly into prepared baking dish.
• In a separate mixing bowl, whisk together remaining 1/2 cup granulated sugar, 1 teaspoon cinnamon and cornstarch, stir in lemon juice.
• Add blueberries then toss mixture to evenly coat, pour and spread coated blueberries evenly over crust in baking dish.
• Sprinkle remaining crumb mixture over berry layer.
• Bake in preheated oven about 28- 30 minutes until top is golden brown.
  
• Allow to cool for about 20 - 30 minutes before cutting into squares. Store cooled bars in an airtight container in refrigerator (rewarm in microwave for 10 - 15 seconds if desired).
  
  

Blueberry Lemonade